采后热水处理对桃果实冷害及贮藏品质的影响  

Effects of hot water treatment on chilling injury and fruit quality in peach during postharvest storage

作　　者：毛甲绪 杨晓涵 王露凡 周靓 宦晨 MAO Jiaxu;YANG Xiaohan;WANG Lufan;ZHOU Liang;HUAN Chen(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310000,China)

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310000

出　　处：《农业工程学报》2025年第5期297-305,共9页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家自然科学基金青年基金项目(31901744)。

摘　　要：为探讨采后热水处理(hot water treatment,HWT)对减轻桃果实冷害(chilling injury,CI)的影响、维持桃果实贮藏品质的作用效果及机制,该研究以“湖景蜜露”桃果实为试验材料,探究HWT1(40℃20 min)、HWT2(46℃10 min)和HWT3(52℃3 min)条件下,不同热水处理对低温(4±1℃)贮藏28 d及移到常温(25±1℃)贮藏1和3 d期间桃果实的品质、CI及抗氧化水平的影响。结果表明,相比于CK组(未做处理的对照组),HWT1和HWT2,HWT3处理有效地减轻了桃果实的冷害指数、呼吸速率和乙烯释放量的上升,抑制了丙二醛(malondialdehyde,MDA)的积累和细胞膜透性的升高。具体而言,在贮藏第14天时,HWT3处理组桃果实MDA含量相对于CK组降低了45.5%;贮藏第29天时,CK组的细胞膜透性为HWT3组的1.3倍(P<0.05)。同时,HWT3处理可以延缓总酚和类黄酮含量峰值的出现,在贮藏第28天时,HWT3组桃果实的维生素C含量为CK组的2.52倍(P<0.05)。在贮藏中期,HWT3处理组桃果实的过氧化氢(H_(2)O_(2))和超氧阴离子(O_(2)^(−))的含量降低,抗氧化基因包括超氧化物歧化酶(SODs)、过氧化氢酶(CATs)的表达量也在贮藏中期显著上调(P<0.05),但HWT3组对谷胱甘肽巯基转移酶(GSTs)相关基因影响不大。综上所述,HWT3能够在贮藏后期维持桃果实抗氧化物质含量,在贮藏中期提高抗氧化基因表达量,从而抑制活性氧对桃果实的损害,减轻桃果实的CI。This study aims to investigate the effects of postharvest hot water treatment(HWT)on chilling injury(CI)and storage quality of peach fruits.'HuijingMilu'peaches were utilized as the experimental materials.Three hot water treatments(HWT1(40℃ for 20 min),HWT2(46℃for 10 min),and HWT3(52℃ for 3 min))were examined on various quality parameters during cold storage at 4℃ for 28 days,followed by room temperature storage(25℃) for 1 and 3 days.Specifically,some parameters were measured in the period of storage,including the fruit quality attributes,CI development,and antioxidant responses.The experimental results demonstrated that there were some significant differences between the treatment groups and the untreated control group(CK).Notably,the HWT3 emerged as the most effective treatment in the multiple aspects of fruit quality during preservation.While both HWT1 and HWT2 shared some positive effects.HWT3 treatment has successfully mitigated the development of CI symptoms and the increase in the respiratory rate,particularly for better ethylene evolution.Furthermore,the accumulation of malondialdehyde(MDA)was effectively suppressed to prevent the excessive increase in the permeability of the cell membrane,which was closely associated with cellular membrane integrity.Among them,the MDA was one of the most key indicators of membrane lipid peroxidation.Quantitative analysis revealed that the peach fruits after HWT3 treatment were remarkably reduced by 45.5%in the MDA content at day 14 of storage,compared with the CK.The relative electrical conductivity in the CK exceeded by a factor of 1.3 with the statistical significance(P<0.05)at day 29 of storage,compared with the HWT3 group.The HWT3 treatment was performed better to preserve the important antioxidant compounds within the fruit tissue.The degradation of several key antioxidant components was effectively delayed after HWT3 treatment,including vitamin C,flavonoids,total phenolic compounds,and glutathione.At day 28 of storage,the content of vitamin C in HWT3-trea

关 键 词：桃果实 热水处理 抗氧化 冷害 贮藏 品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]